Rhubarb

Rhubarb, also known as rheum or rhibarb, resembles celery in appearance, but its reddish stems reveal it’s an entirely different vegetable, unrelated to celery.

Its unique sour taste makes it a wonderful choice for desserts and pastries—earning it the nickname “the pie plant.”

Traditionally used as a base for pies or compotes, but also featuring in sauce, jam, pancake, muffin, crumble, torte, tart, and more recipes.

Additionally, it pairs beautifully with savory dishes — roasted chicken, meat stews, patties, and fritters.

It’s Latin name, Rheubarbarum, means “the roots of the barbarians,” a term Romans used to describe anything foreign.

Rhubarb originates from northern Asia: already known in China and southern Russia about 4,500 years ago, but was only consumed as a culinary vegetable in Europe in the 18th century, when the English were the first to enjoy it as food.